"94 Points '5 Stars' - Jasper Morris, InsideBurgndy.com
Purchased in 2012 after which Olivier interplanted extra vines to bring the density up to 20,000. 100% whole bunch vinification. Mid ruby with some density. What a magical nose! Alpine strawberries, the finest raspberries you can imagine, with delicacy and intensity together. This is quite remarkable, with effortless length. Drink from 2028-2037. Tasted Nov 2024.
90 Points - Allen Meadows, Burghound.com
This is also quite floral in character with ripe but nicely fresh aromas of airy red berries and crushed anise nuances. There is evident minerality suffusing the delicious and vibrant medium weight flavors that display better length on the overtly austere, firm and built-to-age finale. This possesses solid aging potential but note that it's sufficiently austere that it will probably not drink especially well young."
Olivier Lamy’s wines have a crystalline quality that really makes them stand apart. The impeccable winemaking and perfect balance of ripe acidity means these wines age very well. The domaine’s particularity is the high density at which they plant, including two plots of 30,000 vines per hectare, three times more than normal.
Olivier is particularly proud of his Santenay Gravieres - it is from a plot that has historically been regarded as producing the finest wines of Santenay.
Allen Meadows, Burghound.com
With respect to the 2022 reds though Lamy noted that yields "were all over the map at between 30 to 45 hl/ha with good maturities. There was some sorting required but nothing extraordinary. I used 80 to 100% whole clusters for the vinifications and had no problems with either fermentation." The reds were bottled between August 2024 using the traditional old school method of chèvre à deux becs (literally a goat with two mouths) or a painstakingly slow approach of inserting a spigot in the lower section of a barrel and then filling two bottles at a time. The main attribute of this approach is how gentle the bottling is, though it is undeniably slow, bottles cannot be sparged and dissolved oxygen cannot be controlled, all of which inevitably results in bottle variation. Proponents of this method, such as Coche-Dury for example, argue that despite the bottle variation, it's still the best bottling method and I would agree
